Oreo Cookie Pancakes

This recipe is so exciting that I cannot even begin to describe it. Since the success of my Oatmeal Chocolate Chip Cookie Pancakes (which you must try, by the way), my brain has been spinning nonstop, trying to come up with new breakfast recipes. This one, too? I couldn’t wait for you to see this one. Would you believe that it is healthy and easy to make?

The pancakes are a perfect replica of the childhood classic, and they’re vegan, easy to make, and delicious. Coconut butter is used as the base for the creamy vanilla “frosting” with some additional ingredients. The chocolate pancakes are topped with dark chocolate cocoa powder to give them a decadent taste without a lot of calories.

These cakes can be easily made in 15 minutes on a hurried morning during the week. I tested this theory out before going to work. They’d also make a delicious weekend treat to take your lazy Sundays up a notch. Like, seriously.

To make them look pretty, I filled them with creamy filling. To keep them within a reasonable caloric limit, I spread them out a bit thinner. After the photo shoot, I removed quite a lot (with some finger-licking). They were still delicious without it.

Ingredients

• I used SILK Coconut Milk as my non-dairy substitute.
• *I used 1/4 of whole wheat flour and 1/4 all-purpose flour.
• 1 1/2 tsp Baking Powder
• 1/4 cup dark cocoa powder or regular (or 1/2 cup)
• One pinch of salt
• 1 Tbsp Sugar (or another sweetener).
• I used canola oil.
• 1/2 tsp vanilla

Filling FROSTing

• Unsweetened Coconut Flake: 1 1/2 cups
• 1/4 teaspoon vanilla extract
• Use 2-3 tbsp Coconut Milk (or another non-dairy alternative)*
• Use 2-3 tablespoons of powderSugargar

Instructions

• Use a processor to mix the coconut flake until it forms coconut butter. Scrape the sides as needed. The mixture may not be a paste, but it should look creamy. While the pancake batter is mixing, you can start your recipe.
• Add vanilla and powdered sugar and continue mixing.
• As the mixture is being processed, add splashes or coconut milk until you have a frosting-like consistency that has a slight thickness.
• BATTER: Heat a skillet on medium heat.
• In a small bowl, combine milk, vanilla and oil. Set aside.
• In a separate bowl, whisk the flour, baking soda, cocoa powder, er and sugar until combined.
• Mix with a wooden spatula until just combined. If it’s too dense, add a little more milk.
• Drop small scoops onto the lightly oiled skillet. Flip the pancakes carefully when bubbles appear on the surface and you can see some light browning/crisping on the underside. This should take about 2 to 3 minutes.
• Remove the pan and repeat the process on the other side.
• You can add as much frosting to your pancakes as you like. For me, a small spoonful of frosting between each pancake was enough.